Butterscotch shortbread slice


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With a buttery shortbread base, rich butterscotch sauce filling and topping of melted Caramilk chocolate, this slice is impossible to resist.  

10 Ingredients

  • 1 cup plain flour

  • 1/2 cup icing sugar

  • 100g cold butter, chopped

  • 1 egg yolk

  • 100g Cadbury Caramilk chocolate

  • 1/2 tsp vegetable oil
  • Butterscotch sauce

  • 125g unsalted butter

  • 1 cup firmly packed brown sugar

  • 4 tbsp thickened cream

  • 1/2 tsp sea salt flakes

5 Method Steps

  • Step 1

    Grease a 27cm x 17cm slice pan and line the base and sides with baking paper.

  • Step 2

    Place flour

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    (1 cup plain flour), icing sugar (1/2 cup icing sugar) and butter (100g cold butter, chopped) in a food processor and process until mixture resembles breadcrumbs. Add egg yolk (1 egg yolk) and process until the dough starts to clump together. Place in prepared pan and press to the edge. Refrigerate for 30 minutes.

  • Step 3

    Preheat oven to 190C/170C fan-forced. Line pastry base with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 20 minutes or until base starts to turn golden. Remove paper and weights. Bake for a further 5 minutes or until the base is cooked.

  • Step 4

    To make butterscotch sauce, melt butter (125g unsalted butter) in a saucepan over a medium-high heat. Add sugar (1 cup firmly packed brown sugar), cream (4 tbsp thickened cream) and salt (1/2 tsp sea salt flakes) and stir until combined. Bring to the boil, reduce heat slightly and cook for 4 to 5 minutes or until the sugar has melted and the sauce has thickened. Pour over pastry and refrigerate for 1 to 2 hours or until set.

  • Step 5

    Melt chocolate (100g Cadbury Caramilk chocolate) in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Add oil (1/2 tsp vegetable oil) and stir until smooth. Remove from heat and set aside to cool. Pour over slice and spread to the edges. Refrigerate until set. Cut into thick fingers to serve.

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Recipe Notes

This recipe requires 1 to 2 hours refrigeration.

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